With the scares of red tide and various other maladies associated with shellfish, it comes as no wonder that people tend to shy away from cooking these little bastards. In keeping with my theme of making food accessible to all, here’s my take on things… Continue reading →

A favorite of me and my friends, this simple appetizer is the perfect dish to bring to a dinner party. If you’re from Vancouver and have been to Hapa Izakaya Downtown, this dish here was heavily inspired by the dish they serve with the same name. We think we’re close, but there’s just a little bit missing. A little daikon perhaps? Continue reading →

Probably not the best idea to use frozen prawns here as the dish’s flavor is really held up by the sweetness of fresh fresh fresh (did I mention fresh?) produce. Medium sized prawns work nicely here as the really huge ones take too long to cook. Continue reading →

The recipes posted so far haven’t involved much in the way of prepared ingredients, but I’m going to take one step back today and show you how to make roasted garlic and caramelized onions. These prepared ingredients will keep in the fridge for a couple of days and help give your food an extra bit of flavor. Continue reading →

Portobello mushrooms are a great way to get vegetarian whiners to shut up. It’s made as a sandwich here, but makes for an excellent substitute for burger patties. It’s freezing cold outside right now so I’m going to give instructions for the oven, but these mushrooms can easily be grilled with a little olive oil. Continue reading →